Palak Dal (spinach-lentil soup)
Comforting, delicious, flavorful, full of plant protein and fiber and all the goodness of spinach!🍃
Palak Dal (spinach-lentil soup)
Comforting, delicious, flavorful, full of plant protein and fiber and all the goodness of spinach!🍃
Cooking Instructions
- 1
Wash and soak both the lentils separately for 30 minutes. Make sure the water covers the lentils fully while soaking.
- 2
Drain and rinse the dals. Pressure cook both dals (lentils) together with 3 cups water, 1 teaspoon salt and 1 teaspoon turmeric. (Can also boil on stove top).
- 3
Heat oil in a wide deep pan. When the oil is hot add the cumin seeds and let it crackle for a few seconds. Add ginger garlic and sauté 1 minute. Next add the green chilies and sautee for another minute.
- 4
Add asafetida, coriander powder, and the remaining turmeric powder. Sauté on low for one minute.
- 5
Now add the chopped spinach leaves and salt and cook on low for 3 to 4 minutes till spinach is cooked down.
- 6
Once the spinach has wilted and cooked down add it to the cooked lentils and mix well. Note that if the lentils seem very thick add 1 or 2 cups of water at this point. Bring to a boil and simmer for 5 to 6 minutes. Stir occasionally. Add the salt.
- 7
Now prepare the tempering (tadka) that will be poured over this cooked dal. Heat ghee in a small pan and when the fat heats up, add the dry red chilies and the cumin seeds. Immediately add the red chili powder and let it darken for a few seconds.
- 8
Pour this infused ghee over the prepared dal!
- 9
Enjoy the spinach lentil soup with flatbread or rice
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